We’re trying to eat healthier – honest!  So this vegetarian meal is not only tasty … it’s ‘fairly’ healthy. Depending on certain variables – you decide!

1 Prepared pie crust for 9″ pie.  (If you’re a wizard at pie crust – do it yourself.  I’m most definitely NOT so I use the stuff from the refrigertated section in the grocery store where I can roll it out to whatever size pie dish I’m using.  I like using a deep-dish pie plate for this!)

4 Large eggs

3/4 cup milk  (I normally use skim milk but the other night all I had on hand was full-fat milk – from another recipe – so that’s what I used.  It was awesome.  Not so healthy tho!)

Pinches of salt & pepper

1/8 tsp nutmeg

10 oz bag fresh spinach, chopped a bit (we use a bunch more – as it cooks down fairly significantly and we’re using a deep-dish pie dish.  If you’re using a ‘standard’ pie crust 10 oz is fine!)

8 oz sliced mushrooms (again … we use more!)

1/2 onion, sliced or chopped

1 – 2 tsp minced garlic (we do love our garlic!)

4 oz crumbled Feta cheese

8 oz. shredded swiss cheese, divided

Directions

Heat oven to 400F (200C)

Saute mushrooms & onions till just cooked.  Add spinach & garlic and cook till spinach is completely wilted.  Put mixture into a large bowl.

Whisk egg, milk, salt, pepper & nutmeg in another bowl.

Mix feta into the mushroom & spinach mixture, then dump it into the pie crust.  Sprinkle 1/2 the swiss cheese on top, then pour in the egg/milk mixture trying to get it in evenly.  Top with remaining swiss cheese.

 

 

 

Bake in preheated oven until the quiche is lightly puffed and browned.  A toothpick in centre should come out clean.  This should take about 40 – 50 minutes.

Let it set for 10 minutes +/-.